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Raisin Walnut Bread

- makes 1 (9 x 4-inch loaf) -

Ingredients

1 1/8 teaspoons active dry yeast or 2 ounces fresh yeast
3 large eggs, lightly beaten
1/3 cup granulated sugar
1/4 cup (packed) dark brown sugar
1/4 cup honey
5 3/4 cups bread flour
2 teaspoons kosher salt
1 1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, cubed, at room temperature
2 cups raisins
1/2 cup chopped walnuts
Nonstick cooking spray
Procedure
1. In the of an electric mixer with the hook attachment, combine the yeast with 1 1/2 cups lukewarm water. Let the mixture stand at room temperature until it starts to foam, about 10 minutes.
2. Add the eggs, both sugars, and honey and mix for several seconds to combine. Add the flour gradually, mixing on medium speed until the dough starts to come together. Sprinkle in the salt and cinnamon and continue mixing.
3. Add the butter, cube by cube, and continue mixing. Once it is fully incorporated, about 10 minutes, add the raisins and walnuts and mix until combined.
4. Lightly grease a large bowl with nonstick cooking spray. Form the dough into a loose ball and place it in the bowl. Grease plastic wrap and cover the dough loosely. Allow the dough to rise until doubled in size, 1 1/2 to 2 hours.
5. Preheat the oven to 375°F. Lightly grease a 9 x 4-inch loaf pan.
6. Punch down the dough, form into a loaf, and place it in the prepared pan. Cover it loosely with plastic and let it rest until puffed up to the rim of the pan, about 30 minutes. Uncover and bake for 50 minutes to 1 hour, or until the top is dark golden brown and the loaf sounds hollow when tapped. Allow the bread to cool in the pan for 5 minutes before turning out onto a wire cooling rack.